Question about Beef Bung Casings

[Cayenneman]

Im gonna do some "Americanized" Haggis for a St. Patrick's Day party. I ordered beef bungs to stuff it in. They have a noticeable smell of poop. Is this normal? I assume probably hence the name bung, but will soaking and rinsing get rid of the smell? Thanks for any help.

[wheels]

At best you could say that they have a distinctive smell!

It's worse when they're warm, so keep them at fridge temperature.

Wash them well before use.

HTH

Phil

[NCPaul]

A sliced up orange is said to help as well; haven't used them myself. Good luck.

[crustyo44]

All my Italian friends soak them in a bucket of water with some sliced lemons added for several hours before filling.

[ScoobySnacks]

Crusty, out of interest what do they use to close the ends once stuffed?

I've been using hog rings, which is fine for very small quantities but I'm ramping up production now and it's getting to be too time consuming and fiddly. I've tried tying with string but it's not proved very effective. Any advice gratefully received.

[wheels]

You can buy Sausage Clipping Machines for this very purpose. Ebay has a load of Chinese manufactured ones or you could try this firm:

http://www.lorenzobarroso.com/en/produc ... lippers/h1

HTH

[moldy meat]

Im gonna do some "Americanized" Haggis for a St. Patrick's Day party. I ordered beef bungs to stuff it in. They have a noticeable smell of poop. Is this normal? I assume probably hence the name bung, but will soaking and rinsing get rid of the smell? Thanks for any help.

beef bung is located in the middle intestinal tract of the cow. it is nowhere near the anus. just sayin'

http://www.almol.com/beef-casings.aspx

MM

[wheels]

That may be true, but they don't half stink!

Phil

[BriCan]

That may be true, but they don't half stink!

Phil

Mine are packed in salt so they do not stink

[moldy meat]

another bung question. after soaking and stuffing, i have a sizable section of one bung left. can i repack it in salt and store it? or is it done after soaking?

MM

[BriCan]

another bung question. after soaking and stuffing, i have a sizable section of one bung left. can i repack it in salt and store it? or is it done after soaking?

MM

Yes, pat it dry with paper towel and then repack in salt

[moldy meat]

another bung question. after soaking and stuffing, i have a sizable section of one bung left. can i repack it in salt and store it? or is it done after soaking?

MM

Yes, pat it dry with paper towel and then repack in salt

thanks.

MM

[Haggis Aelthric]

Crusty, out of interest what do they use to close the ends once stuffed?

I've been using hog rings, which is fine for very small quantities but I'm ramping up production now and it's getting to be too time consuming and fiddly. I've tried tying with string but it's not proved very effective. Any advice gratefully received.

Are you using a proper butchers knot with the string?

I was taught how to tie this knot when I was a teenager working at a butchers and this knot does not slacken or untie even when wet, I use it for making haggis and I have found that the Ox Bung will burst long before the string will untie or break.

You can see how the knot is tied in the Youtube link below...

https://www.youtube.com/watch?v=vsKVXjHsdKg&t=